Butternut Squash Mac & Cheese
- Number of Servings: 4
Ingredients
Directions
2 cups of macaroni (elbow or other small pasta shape works best)2 cups of milk (if using gluten free pasta such as corn or rice pasta you may need more milk)1 cup of cheddar cheese, shredded1 12 oz package of frozen pureed butternut squashSalt, Pepper, and Paprika to taste1 tsp. dry or dijon mustard (optional)
In a large pot combine pasta and milk. Bring to soft boil over medium/high heat. The ratio of pasta to liquid will look off, that�s ok, it will still work. While the pasta is cooking, defrost the butternut squash in the microwave for around 3 minutes. When the pasta is tender, turn off the heat and add the squash, stirring well then add the cheese and mix until melted. Season to taste.
This works well with any type of milk � even skim! I actually used the unsweetened coconut milk that comes in the carton which works great and is only 45 calories a cup. I�ve also used corn pasta rather the regular which worked fine as well, it just needs more milk and more time to get soft.
Taken From: Mac's Musings (blog)
Serving Size:�4
This works well with any type of milk � even skim! I actually used the unsweetened coconut milk that comes in the carton which works great and is only 45 calories a cup. I�ve also used corn pasta rather the regular which worked fine as well, it just needs more milk and more time to get soft.
Taken From: Mac's Musings (blog)
Serving Size:�4
Nutritional Info Amount Per Serving
- Calories: 293.8
- Total Fat: 9.8 g
- Cholesterol: 20.0 mg
- Sodium: 1,592.0 mg
- Total Carbs: 40.1 g
- Dietary Fiber: 6.7 g
- Protein: 14.3 g
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